Directions

Arrange the zucchini slices, tomato slices, and onion slices in alternating layers in the prepared baking dish. Melt the butter in a saucepan over medium-low heat; stir the vinegar, garlic salt, basil, and mustard into the melted butter. Pour the butter mixture over the vegetables; sprinkle the Parmesan cheese over the dish.

Most Helpful Positive Review

Sep 27, 2010

I made this in a skillet, sauteeing all of the veggies and fresh garlic. I did not use the vinegar or mustard. I added the fresh basil at the end and sprinkled the parmesan on top before serving. Let it melt first! My husband came back for seconds!

I tried this recipe as written and liked it; however, I have always made it by simply layering the vegetables and adding grated pepper jack cheese just before it is finished baking. Salt & pepper are all that is needed as the tomatoes make enough juice as it cooks. We love it with the pepper jack.

I thought this was an excellent combination of flavors, but I did modify it somewhat so that I could prepare it as a skillet veggie side instead of using the oven to bake it. I have created a "custom" recipe for my preparation method...

I drizzled veggies with olive oil and layered; made a gluten-free thickened cran-cherry juice sauce from the drippings of six seared chicken breast and baked with pepper jack cheese and garden herbs tucked under the chichen for about 40 minutes. It was delish. Kids loved it and that makes me smile. I did use the produce from my garden. Healthy and Happy. Cheap. Thanks for the recipe!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.